Bruschetta With Peas And Mint Recipes
PEAS, MINT & PARMESAN CROSTINI
Provided by Bon Appétit Test Kitchen
Categories Appetizer Fourth of July Vegetarian Quick & Easy Backyard BBQ Buffet Parmesan Mint Spring Summer Shower Grill Grill/Barbecue Healthy Engagement Party Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Grill 12 slices bread and rub with garlic clove.
- Blanch peas in a large saucepan of boiling salted water until just tender, about 2 minutes for fresh peas and 1 minute for frozen.
- Drain peas; transfer to a bowl. Season with kosher salt and extra-virgin olive oil and mash with the back of a fork.
- Spread about 1 tablespoon mixture over each toast. Garnish with shaved Parmesan, torn mint, and a few drops of balsamic vinegar.
BRUSCHETTA WITH PEAS AND MINT
This is a fun take on bruschetta with peas, shallots, and mint that I invented one year when my neighbor brought me a bunch of fresh peas. I have also made it with frozen peas.
Provided by alex
Categories Bruschetta
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
- Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
- Remove from oven and spread with pea mixture. Serve immediately.
Nutrition Facts : Calories 224.9 calories, Carbohydrate 36.9 g, Cholesterol 5.1 mg, Fat 5.6 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 397.6 mg, Sugar 2.6 g
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